INSPECTION REPORT Health Protection LKIM-BZ6Q4E

PREMISES NAME Ramen Gaoh		Tel: (604) 299-5407 Fax:
PREMISES ADDRESS 4518 Hastings St Burnaby, BC V5C 2K4		INSPECTION DATE March 15, 2021	TIME SPENT 0.75 hours
OPERATOR (Person in Charge) Kaito Kaneyoshi		NEXT INSPECTION DATE 3 Months
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 0

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: There are no non-critical hazards.

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 203 noted on Routine inspection # LKIM-BYWVNA of Mar-08-2021 Food not cooled in an acceptable manner [s. 12(a)] Observation: Large pots of broth observed to be cooling in 20 degree Celsius water in sink. Only one ice wand observed. Staff explained multiple ice wands have been damaged and need to be replaced. . Correction: Ice wands are to be used to cool large quantities of food items. An alternative method is to use ice baths in sink. Ice wands will crack if they are placed into hot broth too soon. Do not place ice wands in broth that has just been removed from heat source. .

Comments

Follow up inspection with owners of facility. The following items were discussed: - Storage space of facility is very limited for operation of business and full menu. - Additional freezer and coolers have been purchased since application review and initial opening - these items reviewed by previous EHO - Condition of meat cooler unit is such that it needs full repairs. Repairs to occur in stages. - Habits of staff need to be addressed with respect to sanitizer solution availability ITEMS CORRECTED: - Additional freezer unit has been added to back parking lot area in locked storage facility. This facility must be locked at all times. Cooler units have been installed in noodle preparation area as per direction from previous EHO. These cooler units are necessary for the operation of the facility as facility was initially opened without adequate cooler or freezer storage space. - The prep table blocking access to the hand sink has been moved to allow for movement between broth making area and hand sink in noodle preparation area. - Ice wands have been ordered as only one was available for purchase at various kitchen supply facilites. Facility able to demonstrate ice bath cooling method and has multiple stem thermometers for temperature records - Food not observed to be out at room temperature during inspection - Walk in cooler unit has been reconfigured such that vegetables have been moved from cooler areas where potential of contamination exists - No personal items observed to be stored in food preparation areas during inspection - Multiple bottles and buckets of sanitizer solution observed throughout food production areas during inspection. Wiping cloths observed to be soaked in sanitizer solution at time of inspection. - Ice machine has been professionally cleaned and sanitized - Cleaning has occurred - Hand sinks remain freely accessible during inspection - Hand washing has been discussed with staff. ITEMS TO BE CORRECTED: - Meat cooler unit is to be repaired. Inside of unit and front of unit. This will take time to repair Observation: Meat cooler in state that requires repair. Front laminate is deteriorating badly, inside cooler is coated with tinfoil, cooler seals require cleaning or replacement. Correction: Ensure meat cooler is fully repaired. Current condition of cooler, both interior and exterior, is not acceptable. Counter top of meat cooler is to be repaired once fronts and interior is to be repaired. Currently a large seam/crack exists in the middle of the counter. This has accumulation of food debris and is difficult to fully clean and sanitize.